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Relation of potato size to after-cooking blackening tendency

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Abstract

An observation made in the laboratory led to a two-year study showing a relationship between after-cooking discoloration and potato size. This relationship, the larger the potato the greater the blackening tendency, was consistent for all potatoes examined in this sudy whether they blackened severely or slightly. These findings may help future researchers correct the conditions that cause blackening.

Resumen

Una observación hecha en el laboratorio condujo a un estudio de dos años que indicó una correlación entre la decoloración después de cocinar las papas y su tamaño. Esta correlación consiste en el hecho de que cuanto más grande es la papa, tanto más grande es la tendencia a decouoración y esta correlación se mantiene para todas las papas ya sea que ennegrezcan mucho o ligeramente. Estos descubrimientos pueden ayudar a los investigadores futuros a corregir las condiciones que causan ennegrecimiento.

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Authors and Affiliations

  1. Eastern Regional Research Laboratory, Philadelphia, Pennsylvania

    W. L. Porter

Authors
  1. James Siciliano
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  2. E. G. Heisler
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  3. W. L. Porter
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Additional information

One of the laboratories of the Eastern Utilization Research and Development Division, Agricultural Research Service, U. S. Department of Agriculture.

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Siciliano, J., Heisler, E.G. & Porter, W.L. Relation of potato size to after-cooking blackening tendency. American Potato Journal 46, 91–97 (1969). https://doi.org/10.1007/BF02871448

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  • DOI: https://doi.org/10.1007/BF02871448

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